Ingredients

The following ingredients have 24 Servings
  • 1/2 cup vegan buttery spread
  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 2 Tablespoons applesauce
  • 1/3 cup pumpkin puree
  • 1/2 teaspoon vanilla
  • 1 cup gluten free flour blend (or all purpose flour if you are not gluten free)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 3/4 cups certified gluten free old fashioned oats
  • 1/2 cup pumpkin seeds
  • 3/4 cup PASCHA white chocolate baking chips

Instruction

  • In a large bowl, cream the butter and sugars until light and fluffy. Add the applesauce and vanilla and continue to mix. Add the pumpkin puree and mix again.
  • Add the gluten free flour, baking soda, cinnamon, nutmeg, and salt. Mix until combined.
  • Stop the mixer and stir in the oats and pumpkin seeds.
  • Place the dough in the refrigerator for one hour to chill.
  • Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
  • Scoop the dough into balls about one inch in diameter and place on the cookie sheet. Flatten the cookies slightly with your hand.
  • Bake at 350 degrees for 10-12 minutes. Let the cookies cool on the cookie sheet before moving them to a plate or cooling rack.
  • Place the white chocolate chips in a microwave safe bowl. Microwave for 15 seconds, then stir. If not fully melted, microwave for 10 more seconds. Drizzle the melted white chocolate chips over the cookies.
  • Makes about 24 cookies.